Cookies: Flourless Walnut (Shirini Gerdui)
by Lishka DeVoss

YIELD 15 or so cookies

INGREDIENTS

1 cup / 80 grams good-quality walnut halves light in color, chopped into 1/4-inch pieces
1 tbsp shelled raw pistachios, finely chopped or slivered

MIXER BOWL (use paddle attachment if using a stand mixer):

3 large egg yolks, at room temperature (a total of 50 to 55 grams)
1/3 cup / 40 grams powdered sugar
1/2 tsp vanilla extract

PREPARATION

1. Heat oven to 300ºF with a rack in center position. Line a baking sheet with parchment paper and set aside.

2. Start MIXER BOWL on a very low speed, then increase speed to medium-high and beat for 10 minutes. Scrape and clean bowl sides every 2 to 3 minutes with a spatula to fully incorporate the yolks. (Batter should become very pale in color and fall in thick heavy ribbons when the paddle is lifted.)

3. Fold in walnuts, scooping from the bottom of the bowl to coat and equally distribute. Using two teaspoons, scoop a rounded teaspoon (8 to 10 grams) of batter and push it onto the prepared baking sheet. Continue with the rest of batter, leaving 2 inches between each mound (these cookies spread as they bake).

4. Top with pistachios and bake until edges start to turn golden — 13 to 15 minutes. They should not change color much and will still feel soft to the touch.

4. Leave on baking sheet and place on a cooling rack — about 15 minutes. Once cool, transfer to a serving plate or store in a covered counter container for up to 3 days.

Updated 2025-06-14

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